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Fantastic with copper river salmon done in a pepper and fennel topping. Took a bit of work to find the tamarind paste, but well worth it. Turns out a beautiful color.

kancheta
from NYC
/ 06.12.2006

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I used dried red chiles and since I could not find tamarind paste, I substituted tandoori paste since the first ingredient was tamarinds. Good glaze, but REALLY hot.

A Cook
from NY
/ 06.16.2005

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The glaze is time consuming but well worth it. I made a double batch of glaze and froze the remainder in small containers for one of those "dinner in a hurry" moments. The salsa was a nice contrast to the heat of the glaze.

Nansea Cassler
from Burlington, Vermont
/ 02.26.2004

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One word HOT!!!!!! very HOT!!!!! so be very carefull if you are not a spicy food lover, just lower the amount of chiles and DO NOT ADD ALL THE SEEDS! another option is add more tamarind pulp and honey! Great with chicken!

A Cook
from Mineola, NY
/ 04.01.2003

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My entire family loved this dish, despite the fact they're not crazy about salmon. The fennel seeds add a nice touch, and the orange salsa was a welcome break from tomatoes. I prepared the asparagus with arugula mayonnaise dish with this one. What a hit!